This is not a fried, shredded chicken salad in a bowl. It’s a grilled skewer with charred edges and a sticky-sweet glaze that clings to every bite. The mayo marinade does more than flavor, it keeps the breast meat from drying over high heat, which is the trickiest part of grilling lean poultry.
These bang bang chicken skewers deliver heat that hits cleanly, not harshly, because the sweet chili sauce and sriracha are balanced before they ever hit the fire. The result is something you can actually taste: the smoke, the tang, the rich browning from the emulsion.
No shortcuts, just a marinade that works as hard as the grill.
The chicken skin ripped off and stuck to the grate; I ended up with mangled, dry shreds.
Marinate chicken in a mayo-based sauce for tenderness
Mayonnaise brings fat and acid, from the egg yolks and vinegar, that tenderize the chicken without making it mushy. Lime juice and soy sauce add moisture and a savory punch. That hour in the fridge isn’t optional; the salt and acid need time to work into the meat.
Overnight is better, the texture turns noticeably more supple. When you bite into a skewer, the chicken should be juicy, not dry.
This is one of those blackstone grill recipes chicken where the marinade does double duty: it flavors and protects. The fat in the mayo also helps the chicken brown nicely on the grill.
Balance sweet and spicy with the right sauce ratio
Sweet chili sauce gives you a fruity, mild heat and a sticky glaze. Sriracha brings a vinegary, sharp kick that cuts through the sweetness.
The combo here, ¼ cup sweet chili to 2 tablespoons sriracha, keeps the heat present but not overwhelming. Taste the sauce before you add the chicken; if you want more fire, stir in extra sriracha.
The balance should hit your tongue sweet first, then a clean burn. This is one of those grilled chicken recipes where the sauce clings to the meat and caramelizes on the grill, so you get both flavor and texture.
Use medium-high heat to char without drying
Medium-high heat sears the chicken fast, locking in juices. The sugar in the marinade will caramelize and char, but if the heat is too low, the chicken simmers instead of searing and dries out. I oil the grates right before putting the skewers on, which helps those marks form cleanly.
Turn the skewers 2 or 3 times so every side gets color without overcooking. Pull them off at 165°F; any hotter and the breast meat turns tough. The result is a blackstone chicken recipes success: charred edges, tender inside, with that sweet-spicy glaze darkened.
Prep: 15 min · Cook: 15 min · Total: 1 hr 30 min · Servings: 4 · Calories: 350 kcal
What to look for in each ingredient
Chicken breast: Cut into 1.5-inch pieces so they cook evenly and stay juicy. Uniform size matters here.
Mayonnaise: Use full-fat mayo; the emulsion helps tenderize and gives a better sear than light versions.
Sweet chili sauce: Look for a brand that’s thick and sticky, not watery. It should cling to the chicken.
Sriracha: Adjust to taste. A standard 2 tablespoons gives moderate heat; add more if you want a sharper kick.
Fresh ginger: Use a Microplane to grate it. The fine pulp disperses evenly, unlike chopped ginger which can burn.
Skewers: Soak wooden ones 30 minutes so they don’t catch fire on the grill. Metal skewers skip this step.
Grill the skewers over medium-high heat for charred edges and juicy centers
Thread the chicken
Push pieces onto skewers, leaving a small gap between each. Crowding them slows cooking and prevents char. You want the meat to brown, not steam.
Oil the grates
Right before the skewers go on, wipe the grill grates with an oil-soaked towel. A clean, oiled surface gives those dark grill marks and keeps the chicken from sticking.
Grill the skewers
Place skewers on medium-high heat. You should hear a steady sizzle. Cook 10 to 15 minutes, turning 2 to 3 times, until the edges are charred and the internal temp hits 165°F.
Let them rest
Pull the skewers off the grill and let them rest 2 to 3 minutes. The juices redistribute; if you cut into one right away, you’ll see them pool on the plate instead of staying in the meat.
Bang Chicken Skewers
Ingredients
Sriracha Chicken Skewers
- 1 lb chicken breast cut into 1.5-inch pieces
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha adjust to taste
- 1 tbsp lime juice
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
- Skewers soak wooden skewers 30 min before use
For Serving
- Extra sweet chili sauce and mayo mixed for dipping
- Chopped fresh cilantro or parsley optional
Instructions
Sriracha Chicken Skewers
Whisk marinade ingredients:
In a bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Whisk until the mixture is smooth.Coat and marinate chicken:
Add the chicken pieces and toss well to ensure even coating. Cover the bowl and refrigerate for at least 1 hour; for more intense flavor, let it marinate overnight.Thread chicken onto skewers:
Heat the grill or a grill pan to medium-high. Thread the chicken onto skewers, spacing the pieces slightly apart.Grill skewers until done:
Grill the skewers for 10 to 15 minutes, turning 2 to 3 times, until the chicken edges are charred and the internal temperature hits 165°F (75°C).Rest and prepare dipping sauce:
Let the skewers rest for 2 to 3 minutes before serving. Combine extra mayonnaise and sweet chili sauce for a dipping sauce. If desired, garnish with chopped cilantro or parsley.
For Serving
Swap chicken thighs for juicier skewers, but keep the mayo
5-inch pieces. Thighs stay juicier on the grill because they have more fat. They’re forgiving if you overcook them by a minute.
Use the same marinade and grill time, but check temp at 175°F for best texture.
Mayonnaise: Full-fat Greek yogurt. Yogurt adds tang and still tenderizes, but the marinade will be thinner and won’t brown as deeply.
The char on the grill will be lighter, and the finished skewers less glossy. Start with the same 1/2 cup; the flavor shifts from rich to bright.
Soy sauce: Tamari or coconut aminos (gluten-free). Tamari gives the same savory depth; coconut aminos are sweeter and milder, so the marinade will taste less salty. Both work 1:1.
If using coconut aminos, add a pinch of salt to balance.
Tips
- Thread the chicken pieces onto skewers with the flat sides facing the same direction. This ensures each piece contacts the grill evenly and cooks at the same rate, preventing some pieces from overcooking while others remain underdone.
Storage and Serving
These skewers are best eaten within 30 minutes of coming off the grill, while the exterior is still crisp and the mayo glaze hasn’t softened. For leftovers, transfer the chicken off the skewers into an airtight container and refrigerate for up to 3 days. The mayo based marinade will cause the surface to lose some crunch over time; reheat in a hot skillet to restore a bit of char, but expect a softer texture than fresh.
Freezing is not recommended: the mayonnaise dressing will separate upon thawing, leaving the chicken greasy and watery. The dipping sauce (extra mayo and sweet chili sauce) should be made fresh just before serving and will keep in the fridge for up to 1 week in a sealed jar.
If you add fresh cilantro, do it right before serving; stored leftovers will wilt and discolor quickly.
Frequently Asked Questions
Can I make these skewers ahead of time and reheat them?
Best within 30 minutes of grilling, while the glaze is still crisp. For leftovers, take the chicken off the skewers and refrigerate up to 3 days.
Reheat in a hot skillet to bring back some char, but the mayo coating will be softer than fresh. Freezing isn’t recommended, the dressing separates on thaw.
How do I prevent the chicken from sticking to the grill?
Oil the grates right before placing the skewers, wipe with an oil-soaked towel. The mayo in the marinade also helps create a barrier, but a clean, oiled surface is key. If you’re using wooden skewers, make sure they’re soaked 30 minutes so they don’t burn and stick.
What’s the difference between this recipe and classic Bang Bang Chicken?
Classic Bang Bang Chicken typically uses a fried or shredded chicken with a creamy, sweet-spicy sauce. Here, the chicken is marinated in a mayo-based mixture, then grilled on skewers for charred edges and a smoky flavor. The sauce is built into the marinade, not just a drizzle.
Can I use chicken thighs instead of breasts for this recipe?
Yes, boneless skinless thighs work well, they stay juicier because of higher fat content. Cut them into the same 1.5-inch pieces and use the same marinade. Grill until the internal temp hits 175°F for best texture; they’re more forgiving if you go a minute over.
